| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Box egg barley | |
| 1 | Onion, diced | |
| 1 | Stalk celery, diced | |
| 1 | Sweet red pepper, or green | |
| pepperdiced | ||
| 1/2 | lb | Mushrooms, optional |
| 1 | c | Chicken broth |
| Salt & Pepper, I sub Osem | ||
| powdered pareve chicken | ||
| broth for salt adds | ||
| extra | ||
| flavor |
INSTRUCTIONS
Also, I would be remiss if I didn't post my grandchildren's favorite recipe of mine adapted from a 1962 Plainfield N.J. Section of National Council of Jewish Women Cookbook: Saute vegetables in minimum amount of fat (or in broth in microwave)until tender. Meantime cook egg barley as directed. When vegetables are tender add the chicken broth and let simmer a few minutes. Add cooked farfel, salt and pepper. Mixture should be loose. Place in greased baking dish. Bake 1/2 hour, covered at 350 degrees. Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on Sep 26, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 30888
Calories From Fat: 202
Total Fat: 23g
Cholesterol: 0mg
Sodium: 2708.4mg
Potassium: 16760.8mg
Carbohydrates: 1405.8g
Fiber: 4.2g
Sugar: 1343.6g
Protein: 27.1g